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Home Iconic Dishes

Doner Kebab Meat – beef or lamb

By:Nagi
Published:24 Jul '20Updated:27 Apr '21
437 Comments
Recipe v Video v Dozer v

This is a homemade recipe for the mystery Doner kebab meat you see rotating on vertical rotisseries in kebab shops. It’s a miniature version but what it lacks in size is made up in flavour – and authenticity!! Use to stuff into beef or lamb Doner Kebabs OR Gyros.

Excellent large format food for gatherings – make ahead and economical! Also see Chicken Doner Kebabs.

Carving Doner Kebab Meat

How many times have you walked past a Doner kebab shop and glanced at those giant punching bag-sized kebab meats rotating round and round, and wondered how long has that meat been out for?? I wonder if it’s really meat, or 90% fillers??

Well wonder no more!! Shops might use fillers, but WE don’t need to!

Doner Kebab Meat recipe – beef or lamb

This homemade version of rotisserie Doner Kebab Meat can be made with either lamb or beef. While beef is a firm favourite here in Australia, in Turkey (the home of Doner Kebabs) they are made with both lamb and beef. Both are delicious, I couldn’t choose a favourite!

Though this is a miniature version of the giant ones you see in the shops and we’ve adapted the cooking method for home kitchens, the end result is so similar to the real deal it is going to amaze you!

Stand it upright, carve it up thinly and fry it up gently to get golden edges. Your house is going to smell like a kebab shop!

Homemade rotisserie Doner Kebab Meat

Beef Doner Kebab ready to be eaten

Plate of carved homemade Doner Kebab Meat

What is Doner Kebab meat made of?

Ahh, you’ve always wondered, haven’t you?? 🙂 Here’s what you need. Bacon* is the surprise secret ingredient for this homemade version – more on this below!

* Note: I’ve received many emails/messages questioning the inclusion of bacon in this recipe. I acknowledge 100% that this is a non-traditional addition you would obviously NEVER find in a Muslim country (because Muslims do not eat pork for religious reasons). It’s added for the extra fat, because home cooks cannot get meat fatty enough to get the desired result. Without bacon, you will be disappointed with the results, unless you hunt down extra fatty meat – I’ve provided directions in the recipe card.

Doner Kebab Meat ingredients

  • Beef or lamb – get 15% fat for best results. If you inspect those kebab shop meats closely, you will see they are DRIPPING with fat!! Ours is not as fatty, but when we tried it with lean meat, it just wasn’t the same. Also remember, the flavour of meat is all in the fat. Mix lamb fat into lean beef, and you’d swear you’re eating lamb!

  • Streaky Bacon* – the secret ingredient, as discovered by Kenji at Serious Eats whose Gyros recipe we used as a base for ours. It doesn’t make the meat taste bacony, but it adds salt into the meat and most importantly, it adds fat. It is key, do not skip it! (Or if you do, do not complain if disappointed with the recipe outcome 😂)

  • NON-PORK SUBSTITUTES for bacon – two options to replicate the purpose of bacon in this recipe:

    • If your meat is already sufficiently fatty, use turkey bacon; OR

    • Add duck fat or goose fat + extra 100g/4 oz meat + 1/2 tsp salt.

  • Spices – a mix we figured out ourselves by sampling the meat from our favourite kebab shops; and

  • Onion and garlic – essential flavour base!

* Note on BACON and authenticity – As doner kebabs are mainly from Muslim countries, bacon might seem out of place given pork is not consumed for religious reasons. The reason it is included is to make this recipe accessible for home cooks. Traditional doner kebab meat is made with loads of animal fat. When you watch You Tube videos of the layered version of kebab meat, they thread a layer of meat (like chicken) then they literally COVER that layer with chopped fat then thread chicken on, and again fat. SO MUCH FAT! 😂 Using bacon is a shortcut method and more accessible to ordinary home cooks – my butcher doesn’t sell buckets of chopped fat!


How to make Doner Kebab meat

And the best part – how to make it! It is easy. Once you get your head around manhandling a giant block of meat!

How to make Doner Kebab Meat (beef or lamb)

In a nutshell, the meat is pureed in a food processor which transforms it into a “paste” which gives it the unique carvable meat texture (as opposed to, for example, Meatloaf where ground/mince beef is just shaped by hand and has a more “crumbly” texture).

Then roll it into a log shape using foil – this holds the shape while suspended over a pan using skewers (without it, the meat sags when raw) – then cook it in the oven. Whip off the foil at the end to brown it, stand it upright and carve!!

Carving homemade Doner Kebab Meat - oven or rotisserie

Carving and pan frying

The texture of the cooked meat is such that it can be carved thinly – just like in kebab shops!

Shave it quite thinly and once you’ve cut off as much as you want/need, pan fry it gently to get a blush of gold on it. This is a magic touch that really transforms the meat because once you carve off the outer browned layer, the meat inside is just pink. It’s the same special finishing touch we do with Mexican Carnitas!

How to carve Doner Kebab Meat

Close up of Homemade Doner Kebab Meat

And here’s a close up of the Doner Kebab Meat being pan fried. Just lightly pan fried, not to crisp it, just to get a hint of gold on it like they do in Kebab Shops to freshen up the meat.

It only takes a minute or so because it’s so thin.

Golden pan fried Doner Kebab Meat

Doner Kebabs

And here is a big fat juicy Doner Kebab! Wildly popular here in Australia, particularly after a late night out at the pub with mates!

Made with Lebanese bread or other thin flatbreads, smeared with hummus, topped with Doner Kebab Meat, lettuce, tomato, onion and sauces such as yogurt, garlic and chilli sauce. Optional extras include cheese (which I think is a blasphemy!) and tabbouleh.

Beef Doner Kebabs ready to be eaten

Imagine it over CHARCOAL!!

I’ve had to make do with a boring old oven to cook this. I would LOVE to to make this over charcoal one day! Imagine it on a spit, rotating slowly over hot coals….that smokey flavour would be to die for!

One day, one day…

Hand picking up Beef Doner Kebabs

Doner Kebab vs Gyros vs Shawarma

Gyro, shawarma and doner kebab all have the same meaning. Those words all translate to “turning” or “rotating meat” and they refer to the rotisserie cooking technique.

Which word is used depends which part of the Mediterranean or Middle East you’re in. Gyros is Greek. Shawarma is Israel and Arab countries (spicing is much stronger). Doner Kebab is what they call it in Turkey.

While there are of course some differences in the finished dish (type of flatbread, sauces used) and the seasonings used for the meat, they are similar in spirit!

As for what animal meat it is, it varies. Chicken, beef, lamb and pork are all used to varying degrees, depending on the country. Also whether it’s layered (like in Chicken Doner Kebab) or smooth meat style (which is what I’m sharing today) also varies depending where you are.

One thing’s for sure. I’m yet to meet a Doner Kebab/Gyros or Shawarma that I haven’t loved!

Shawarma vs Doner Kebab vs Gyros

Recipes I’ve shared

Here in Australia, Doner Kebabs is common though you will find Gyros in ethnic areas. In America, it’s the other way round – Gyros is the common version. Harder to find Doner Kebabs!

Nowadays, you’ll find both all around the world. Last year, I had some amazing Doner Kebabs in the heart of Paris of all places!

Here are Gyros/Shawarma/Doner Kebab recipes I’ve previously shared:

Overhead photo of chicken shawarma
Chicken Shawarma (Middle Eastern)
Close up of Greek Chicken Gryos
Greek Chicken Gyros recipe
Homemade Chicken Doner Kebab - the better version of the midnight post-pub kebab runs! recipetineats.com
Homemade Chicken Doner Kebab recipe
Slow Cooked Lamb Shawarma is meltingly tender and has the most heavenly fragrance. Quick to prepare, sensational for gatherings! recipetineats.com
Slow Cooked Lamb Shawarma

Excellent large format food to make ahead

Two more big things this homemade Doner Kebab Meat has going for it:

  1. Excellent for making ahead – it stays 100% fresh because the meat is so juicy (ahem! Fatty…… 😇). Cook the log through, cool, fridge or freeze, then reheat in the oven; and

  2. Excellent for feeding a crowd – this makes lots! 1 kg / 2lb probably serves 8 people – shaved meat goes further. Maybe 6 if you stuff very generously. Fry the slices on a BBQ so you can cook lots at the same time, though you can also just pan fry it a bit in advance then reheat in the microwave (I did this, and it worked perfectly).

And if that’s not enough to convince you to make this, then just do it to get a kick out of how it is a dead set replica of the kebab shop meat. Or your favourite gyros cart. Depending on where you live! – Nagi x

PS I honestly cannot stress enough how your house is going to smell just like your local neighbourhood kebab shop!!


Watch how to make it

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Carving Doner Kebab Meat

Homemade Rotisserie Doner Kebab Meat - beef or lamb!

Author: Nagi
Prep: 20 minutes mins
Cook: 2 hours hrs
Marinate: 2 hours hrs
BBQ, Mains
Turkish
4.97 from 127 votes
Servings8
Tap or hover to scale
Print
Recipe video above. This is a homemade version of the giant punching bag size Doner kebab meats rotating on vertical rotisseries in kebab shops! It might be small, but what it lacks in size it makes up for in authenticity and flavour. Prepare to be amazed - it tastes JUST like the real deal (and your house will smell like a kebab shop!)
Excellent food for gatherings - make ahead, wow factor, DIY wraps and economical.

Ingredients

  • 1 kg / 2 lb lamb or beef mince (ground meat) , preferably 15% fat (Note 1)
  • 200g / 7oz streaky bacon , roughly diced (Note 2)
  • 1 onion , diced (brown, yellow, white)
  • 2 clove garlic , roughly chopped
  • 1 tbsp vegetable oil or olive oil (for frying)

Seasoning Spices:

  • 1 tsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp cinnamon
  • 3 tsp salt , kosher/cooking salt (Note 3)
  • 1 tsp black pepper

Doner Kebabs:

  • 8 flatbreads (Lebanese bread authentic!)
  • 1 iceberg lettuce , finely shredded
  • 6 tomatoes , halved and sliced
  • 2 red onions , finely sliced
  • Hummus
  • Yogurt sauce , optional (recipe Note 8)
  • More Sauce options: chilli sauce/Sriracha (I use this), BBQ, sweet chilli, tomato sauce/ketchup
  • Extra options: tabbouleh, shredded cheese

Instructions

Marinate Meat:

  • Mix beef or lamb with all the Spices - mix well using your hands.
  • Cover and refrigerate 2 hours minimum, or up to 24 hours.

Preparation:

  • Preheat oven to 170°C/ 325°F (150°C fan).
  • Line baking pan with foil.
  • Check to ensure skewers are long enough to prop on the sides of the pan. (Note 5)

Puree Meat:

  • Place onion, bacon and garlic in a 8 cup/2L+ food processor. Blitz until it becomes a paste (video at 29 sec),~30 sec on high, scraping down sides as you go.
  • Add meat and blitz on low until it becomes a paste (video at 42 sec), scraping down sides (~1 min for powerful food processors, 2 min for less powerful). (Note 4)

Shape Doner Kebab Meat:

  • Turn meat out onto work surface. Wet hands with water, then shape into an even block 20cm/8" long.
  • Place 2 x 60cm / 2 feet long pieces of foil overlapping each other by 1/3. (Note 6)
  • Place meat on the end of the foil, then roll it up, tightly wrapping it in the foil.
  • Twist the ends firmly to form a log 25cm/10" long, then snip off excess foil. Roll into even log.
  • Thread skewers through the log.
  • Place log elevated in pan by propping skewers on the edge of the pan. (Note 7)

Cooking:

  • Cook for 1 1/2 hours, turning once after 1 hour, until the log reaches 70°C/160°F (up to 80°C/175°F is fine). The log is cooked at this point. (Note 9)
  • Remove foil from log but leave skewers in place.
  • Increase oven heat to 250°C/480°F, or as high as your oven can go if it can't reach this.
  • Bake for 10 to 15 minutes, rotating once, until browned all over.

Shaving / pan frying (kebab shop style!):

  • Remove skewers then stand the meat upright.
  • Shave meat thinly - carve as much as you intend to use.
  • Heat oil in a skillet over medium high heat. Cook shaved meat lightly coloured but still "floppy" (not crisped). Use immediately for Doner Kebabs!

Doner Kebabs:

  • Smear hummus on warmed flatbread. Top with lettuce, tomato, and onion.
  • Pile on Doner Kebab Meat. Drizzle with sauce(s) of choice.
  • Roll up tightly, wrap in foil if desired (to hold together). Grab and devour!

Recipe Notes:

1. Meat - fattier is better for flavour and to keep the meat juicy. Shop kebab meat is VERY fatty - fattier than this recipe! 
Supermarket meat typically discloses fat % nowadays (look at the nutrition table), and butchers should know the fat % of their meat.
Beef is most common in Australia, both are popular in Turkey 
2. Bacon - ie. belly-only part of a bacon – no loin eye.
Authenticity note: Doner kebabs are mainly from Muslim countries and pork is not consumed for religious reasons, so you may be querying inclusion. It's because home cooks cannot get meat with enough fat in it, so I add bacon to bring up fat content which is essential to truly replicate shop kebab meat. Do not skip it. It really makes all the difference. And no, it does not take bacony.
Can't have bacon?? Use one of these options:
  • Get good quality 20% fat meat, get an extra 200g/6oz meat and add and extra 1/2 teaspoon salt. Best quality you can afford ie cheapest fattiest meat at the grocery store doesn't taste as good as high fat mince from the butcher;
  • Get 20% fat meat and use turkey bacon instead of pork bacon; or
  • duck fat or goose fat + extra 100g/4 oz meat + 1/2 tsp salt. Use 100g/4oz duck fat, unmelted straight from jar, mix it into the meat. Duck fat provides the fattiness that bacon provides tainting the meat with duck flavour (most other animal fat tastes like that animal, whereas duck fat tastes "clean" hence why they are so good for the famous Duck Fat Potatoes). 
3. Salt - I know it sounds like a lot, but remember the meat is shaved thinly so you don't get much salt in each bite.
If you only have table salt, decrease to 2 teaspoons.
4. Pureed meat consistency - See video for how it should look - you should be able to do a smooth "smear" on the surface.
5. Skewers optional - skewers enable the meat to be cooked in a cylinder shape by keeping it elevated off the pan. But if you don't have them, that's fine - just shape into a log and cook on the pan or on a tray (in foil).
6. Foil - purpose is twofold: to hold the shape of the log as it cooks (otherwise raw log slides down through skewers) and hold in juices as it cooks.
7. Propping issues - if your log is too long to fit in the pan / skewers not long enough to reach edges, use things like ramekins or scrunched up balls of foil in the pan to keep the log elevated. OR prop it on the diagonal.
8. Lemon Yogurt Sauce - mix and set aside 20 minutes:
2 cups (500g) Greek yoghurt
2 garlic cloves, minced using garlic mincer or finely grated
1 tsp cumin (optional)
2 - 3 tbsp lemon juice
1/2 tsp each salt and pepper
9. Uncooked meat - if you don't have an meat thermometer and you carve away and find the inside is a bit undercooked, don't worry, the thin slices cook in a flash on the stove!
10. Storage - keeps exceptionally well due to the high fat content! Options:
  • Cook log but don't brown. Cool in foil, then unwrap and cling wrap (don't leave in foil). Refrigerate up to 5 days OR freeze. On day of, thaw, wrap in foil and reheat in oven (temp per recipe) until heated through (insert knife to check), about 20 minutes. Then unwrap and brown then use per recipe.
  • Use some now, save some for later - either store uncarved log or carved meat (not pan fried). Then pan fry fresh just before using.
  • Freezing - cooked log or carved meat can be frozen for 3 months. Thaw then pan fry before serving.
11. Recipe credit goes entirely to Kenji Lopez-Alt at Serious Eats for discovering this amazing technique! We used his method, added our seasonings and tweaked it to make it an authentic looking log (added foil, skewers etc etc).
12. Nutrition per serving - meat only, assumes 8 servings.

Nutrition Information:

Calories: 413cal (21%)Carbohydrates: 3g (1%)Protein: 32g (64%)Fat: 30g (46%)Saturated Fat: 11g (69%)Cholesterol: 110mg (37%)Sodium: 1386mg (60%)Potassium: 530mg (15%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 16IUVitamin C: 1mg (1%)Calcium: 36mg (4%)Iron: 3mg (17%)
Keywords: Doner kebab meat, Doner Kebab Recipe, rotisserie doner kebab
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

Same expression whether he’s gagging over a giant hunk of Doner Kebab meat or panting from exertion at the park….

Dozer-giant-tongue

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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437 Comments

  1. Tony says

    September 3, 2020 at 11:44 am

    Hey Nagi, I’m going to give this one ago over the weekend for fathers day lunch with a modification on the cooking method. I’m going to wrap it in butchers pink paper and cook it in my smoker, that way the smoke can penertrate and still hold its shape… Let you know how it goes.. got some nice fatty lamb so look out.

    Reply
  2. Diana says

    September 2, 2020 at 8:14 am

    5 stars
    Thank for this delicious recipe, Nagi! My family enjoys a local Doner place but at $40+ each visit, it can add up quickly. I saw your recipe and was very eager to make it. It was so good that my 11 year old daughter insisted on eating this Doner Kebab for 6 meals! (She calculated how many meat slices she needed per meal and divided the meat accordingly. Lol)
    She added pita bread, homemade tzatziki sauce, and sliced Persian cucumbers to round out each meal. I’m baking another Doner kebab as I’m writing this. We may never go back to our local Doner Kebab place again!

    Reply
  3. Kim Nisbet says

    August 31, 2020 at 6:45 pm

    Yum, yum, yum.,made 1/2 serve as there’s only 2 of us. Made it with lamb. Will make again for sure.

    Reply
  4. Kate says

    August 31, 2020 at 1:03 am

    So excited to make this! Can I use a pound of 85/15 beef and a pound of lamb?

    Reply
    • Nagi says

      August 31, 2020 at 10:05 am

      Yes 100% Kate, I hope you love it! N x

      Reply
  5. Jolene says

    August 30, 2020 at 7:22 pm

    5 stars
    Nagi, I am a huge fan of your recipes. My family is becoming accustomed to me trying a few new recipes that I am pouring over each week from here to plan my weekly menu.
    The doner kebab had them all agreeing this was BETTER than a store purchased kebab.

    Thank You for sharing your love of food with us. I am especially finding myself enjoying trying new food whilst in lockdown in Victoria.
    Thank You

    Reply
    • Nagi says

      August 31, 2020 at 10:13 am

      You’re so welcome Jolene, that’s fantastic to hear! N x

      Reply
  6. Alex says

    August 29, 2020 at 10:43 pm

    5 stars
    I used lamb mince for this recipe and it turned out so damn good. Two of the best things about making this at home is being able to go back for seconds and having left overs for lunch the next day. Thanks for sharing x

    Reply
  7. Jeffery Gainer says

    August 26, 2020 at 2:38 pm

    Oh, wow, Nagi, thank you so much… I gotta try this! I’ve been able to buy this spiced meat by the 5-kilo case for commercial engagements, but that’s hardly practical for home cooking—the only kind of cooking I’ve been doing for several months. This would indeed be fantastic over a grill, which is how I will cook it.
    I have been reading a novel set in Greece and was longingly thinking of gyros. Nagi, are you mind reader? From 13,000 km away???

    Reply
  8. Brad says

    August 23, 2020 at 10:02 am

    Made this tonight with some ground veal i found on sale. Fan-bloody-tastic! Everyone in the family went back for more, including the picky eater.

    Nagi, thank you so much for sharing these great recipes with us!

    Reply
    • Nagi says

      August 24, 2020 at 10:11 am

      That’s great to hear Brad, I’m so glad it was a hit!! N x

      Reply
  9. Shelly says

    August 21, 2020 at 9:29 pm

    Hi Nagi,

    What should the internal temperature be once fully cooked? I am going to try this on a rotisserie over coals 🙂

    I have already tried and loved all your other kebab recipes!

    Reply
    • Vanessa says

      September 13, 2020 at 7:01 am

      Hi Shelley. I would like to try this too. I’d love to know how long it took to cook this way if you don’t mind sharing! Thanks in advance.

      Reply
    • Nagi says

      August 22, 2020 at 10:47 am

      Hi Shelly, the internal temp is notes in the instructions 🙂 Enjoy! N x

      Reply
  10. Tanya says

    August 20, 2020 at 9:33 pm

    5 stars
    Made this last week, used Lamb ( ’cause I felt like splurging) it was so good! We had it with homemade tzaziki and hummos, taubuleh (without the cracked wheat, so not really tabouleh ) and used empower brand low carb power wraps. I made the diner in the morning, cooled in I the fridge and used my Borner V slicer to slice it up, perfectly wafer thin slices! I froze 2/3 of it in 2 portions and had it again tonight, it reheats beautifully, had the same accompaniments as last week with the addition of Frank’s red-hot sauce, which Woolworths now stock and was fantastic, thank you so much for this recipe Nagi 🙂

    Reply
  11. beryl brocklebank says

    August 20, 2020 at 12:59 am

    Hi Nagi Could this be cooked in a rotisserie air fryer if so how long Thanks

    Reply
    • Nagi says

      August 20, 2020 at 1:28 pm

      Hi Beryl, I haven’t tried sorry – would love to know if you give it a go! N x

      Reply
  12. GG says

    August 17, 2020 at 6:13 am

    5 stars
    Thanks so much for this fantastic recipe! I’m Turkish and live in the US; I miss Döner. I made your version today and it was astoundingly good! The bacon fat was a great addition. On ours, instead of cinnamon and coriander, I used 1 teaspoon each of sumac, red pepper, paprika, black pepper and Aleppo pepper. Thanks again for the recipe!

    Reply
    • Nagi says

      August 17, 2020 at 10:25 am

      Sounds amazing GG, I’m so glad you enjoyed it!!! N x

      Reply
  13. El says

    August 15, 2020 at 2:57 pm

    Do you have to use the skewers ask I don’t have any. Do you have it put the mince in the food processor?

    Reply
    • Nagi says

      August 16, 2020 at 8:04 pm

      Hi El, you don’t have to use the skewers – it just elevates it so the heat gets to it evenly. Yes you need to process the meat, it’s what gives it that signature texture. It will be too crumbly otherwise. N x

      Reply
  14. Marlene C Haney says

    August 14, 2020 at 12:34 pm

    5 stars
    This was extraordinary! Perfect seasoning. We paired it with our homemade tzatziki sauce as well as your easy soft flatbread, So awesome! We can’t go out to eat ever because of these great recipes, Not a problem!!! Love you Nagi!

    Reply
    • Nagi says

      August 14, 2020 at 4:37 pm

      YUM! Thanks so much for letting me now Marlene, I’m so glad it was a hit! N x

      Reply
  15. Jill Kealley says

    August 12, 2020 at 8:17 pm

    Absolutely amazing. Every one loved it. Just trying to think about other dishes that I could use this yogurt lemon and garlic dressing with.

    Reply
    • Nagi says

      August 13, 2020 at 1:56 pm

      That’s great to hear Jill, thanks so much!! N x

      Reply
  16. WIC says

    August 12, 2020 at 8:08 am

    Made this – gave some to a friend, and we ALL enjoyed it. Have you ever made this with ground chicken? I am sure we’d have to increase the bacon for more fat. Thoughts?

    Reply
  17. Rhonda says

    August 10, 2020 at 12:28 pm

    5 stars
    Oh my goodness! My kids could not get enough of this and with takeaway and dining out a thing of the past for this family, this was brilliant!!!!

    Reply
  18. J says

    August 10, 2020 at 12:25 am

    5 stars
    Finally made this and thank you. We’ll freeze in portions and find many uses. We live in small town USA now but have had Doner kebabs in many countries. So we travel through food.

    Reply
  19. Heather says

    August 9, 2020 at 9:18 pm

    5 stars
    It’s a winner
    👍🏻👍🏻👍🏻👍🏻👍🏻
    The frying at the end is a must.
    This recipe is helping us self isolate since March first as we are seniors. No restaurants. So cooking and baking are the new norm.

    Reply
  20. sue says

    August 9, 2020 at 7:52 pm

    5 stars
    OMG you did it again Nagi. More heaven on a plate. Made this last night along with your chicken donor. Best mixed wrap ever. Thank you.

    Reply
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Hi, I'm Nagi!

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